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Best Carbon Steel Pans for Everyday Cooking | Chef Forum Now I know Kithchenaide has extremely durable Teflon coating I have one of those thick alu pans (8" with very small base-area) that my mother used and abused daily for ten years, and I added several more to that and the coating is still completely intact Problem with their bigger alu pans is they bulge up a little, more so well you heat them up
Best Pots And Pans For Home Cook | Cooking Forum, Recipes Pro Chef . . . Unless you are obsessive about everything looking alike, don't buy a set Different kinds of cooking work best in different kinds of pots I have some cookware in various materials that work best with certain techniques and or foods Another drawback of sets is that most of the pieces are too small
Best pan for cooking steak: Cast Iron or Copper Core? Check out a carbon steel pan, this is what resturants use for cooking steak You can get an amazing sear and get the pan smoking hot without all the drama of All Clad or cast iron The All clad will be a nightmare to keep clean, the first time you use it it will look dirty and used, this is fine with steel or iron as they are designed that way
Seasoning Stainless Steel Pan With Salt | Cooking Forum . . . - Chef Forum Well, seldom Cast is great, but carbon steel is preferable when weight and responsivie are in issue Carbon steel skillets are the best pans for toss turning, and my favorite general use pans when things like wine and tomatoes aren't big issues Cast's non-stick performance is similar, but where it shines is with heat retention BDL
Best Cooking Pot for Candymaking - Chef Forum Ditto I use a 3 quart all clad for fudge That and a good candy thermometer I've been looking at copper sugar pans for about 20 years without buying one The idea sounds good but the clad pan works so good that there has been no reason to change
Best Cast Iron Brands | Cooking Forum, Recipes Pro Chef Tips - Chef Forum Then we placed the greased pans into the oven at 350, and let them bake for a few hours (although 1 would probably do) The cast iron heats up and the pores open, which allows it to absorb the bacon fat When the pans cool off, and the pores constrict, they are "seasoned" and ready for use We have been using them ever since without any problems
Carbon-steel pan with aluminum disk? | Cooking Forum, Recipes Pro . . . Carbon steel is a good even conductor of heat Stainless steel is not and does so unevenly So disk bottom pans or clad stainless pans use aluminum to overcome the flaws of stainless for heating and get the benefit of a non-reactive surface that generates good fond and cleans reasonably Carbon steel would not benefit from an aluminum core
Best crepe pan: Farberware stainless. - Chef Forum The best pans I've used by far a simple carbon steel (black steel) pans There is melted butter in the batter, and to first use, butter is melted in the pan With three pans, I can usually do 100 crepes an hour